Food Blogging

Jane’s World Famous Pecan Pie made small

11.21.2011

Yes, I have applied the miniaturization of the desserts technique (soon to be trademarked) to my beloved pecan pie recipe.  I tried it two different ways: Way 1:  At William-Sonoma a couple of weeks ago, I bought a cunning little gizmo–a cookie cutter of sorts for making homemade Pop-Tarts.  I don’t believe I’ve ever eaten [...]

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Spiced Apple Bread Truffles

11.14.2011

Portion control, I believe it’s called. So now through Christmas I’ll be making and baking–and posting, for good or ill, the results.

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Jane’s World-Famous Award-Winning Best-Ever Pecan Pie 2011

11.08.2011

This is the most Googled post I’ve ever written (well, the French toenails vies for that as well), which would seem to indicate I might have a career as a food blogger.

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No idea what to write about?

11.04.2011

Noodling is when you doodle with words. Start with a word, a thought, a fact, a feeling and just run with it. Want to see how it works for me?

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Rustic Summer Fruit Tart

07.20.2011

I was watching MasterChef at the time, and it came to me that I could make like a wannabe-MasterChef and whip up a dessert from what I had on hand.

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Dishcrawl Sacramento

06.15.2011

It is quite amazing when we get something in Sacramento that is so ahead of the curve, but last night was the second Dishcrawl here.

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Taking Root in Provence: a book excerpt & a recipe

06.10.2011

All social life takes place around the table, where one talks about food above all else. Recipes are exchanged, addresses offered, and recommendations made…Now, what are you going to serve with that? Soupe au pistou? Excellent idea.

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Celebrating National Hamburger Month at deVere’s Irish Pub

06.01.2011

I should have had the Balvenie neat, the way it was meant it to be, but I’m American and a girl, so I drank it in a glass chockfull of ice cubes. Still, it was incredibly smokey and spicey, both at the same time.

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Not Your Usual Pasta Primavera

05.24.2011

This seemed like the HOG (hand of god) telling me, “go forth and make a spring vegetable pasta dish using the NY Times recipe, but according to the dictates of the Bon Appetit.”

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My Peanut Dacquoise a la Bon Appetit

05.12.2011

Have you eaten–or pitched–all the Easter candy?  Is it too past the point to tell you about the dessert I made for the bunch I went to? Fed up with creating failed recipes out of my own head, I turned to Bon Appetit for a recipe I could actually follow.  I found Peanut Dacquoise with [...]

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